My goal again this year is to get one new post up a month and so far so good (barely). If you are looking for a gourmet dinner, this is not it. This is quite good though, I assure you. And it’s slightly better for you than traditional enchiladas because it’s made with quinoa and not tortillas. Yay, protein! It’s also easy and low stress to prep, which is always a plus!

Crock Pot Vegetarian Enchilada Bake with Quinoa

By Alli Berry on 01/31/2016

An easy, protein-packed spin on enchiladas.

Prep Time:20 minutes

Cook Time:6 hours, 0 minutes

Yield:4

Ingredients:

15 ounces black beans, rinsed and drained

15 ounces fire roasted tomatoes with chilies

30 ounces enchilada sauce, red or green

15 ounces yellow corn

1 cup quinoa, uncooked

4 ounces cream cheese

1/2 cup water

1 teaspoon salt

Pinch of black pepper

1 1/2 cups Mexican blend shredded cheese

2 roma tomatoes, for garnish

1 avocado, for garnish

Cilantro, for garnish

Instructions:Add all contents to Crock Pot except garnish and stir. Cook on low for 5-7 hours. Add garnish and serve! It's that easy!

Review: Two thumbs up from both Marie and me! It’s got a little kick from the fire roasted tomatoes, but I would be fine with a little more. I love spicy though. Made enough for a couple leftover lunches.

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One Comment

I super LOVE this one! I make it a lot. It is not a pretty meal by any stretch, and the leftovers look questionable but it tastes quite good and it is easy to add veggies to or put different toppings on. Yum!